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The oil and the oil mill

"You, however, if you are wise, will allow this fruitful tree, dear to peace, to flourish in your numerous fields"

Plinio il Vecchio, Naturalis historia ( XV, 1-8)

The cellar

Our olive groves are located between 400 m. and 600 m. above sea level, with southern exposure facing the Nestore valley. The cultivars that characterize our extra virgin olive oil are mainly Leccino, frantoio, Moraiolo, Dolce Agogia and Morcona. The plants are fertilized with manure from organic-fed animals during the period of resumed growth; that is, in spring.The olive harvest varies from season to season, but we usually start from the second week of October; the olives are exclusively hand-picked; that is, using the method called "brucatura". The chain begins and ends all within our farm, with personal attention to the cultivation, processing, bottling and marketing of our extra virgin olive oil.Freshly picked olives arrive at the Borgo di Toppo mill and always within 24 hours are submitted exclusively to cold processing, which means that the water used is at a low and constant temperature during all stages (max 24°). The oil quality is ensured first of all by the quality of the raw materials used (km 0) and also by the respect for all the basic rules for creation of a high quality genuine extra virgin olive oil.

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Borgo di Toppo - Products: Extra Virgin Olive Oil

Frantoio

Frantoio

Frantoio

Frantoio

Frantoio

Frantoio

Frantoio

Frantoio

Frantoio

Frantoio

Frantoio

The Oil

At the end of the production cycle, the extra virgin olive oil we produce is not filtered but is placed in suitable steel drums where the filtering occurs naturally with the passage of time; this allows the oil to settle and maintain its beneficial and delicious characteristics longer.